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Chicken Carbonara Farfalle With Shrimp

Chicken Carbonara Farfalle With Shrimp created by SashasMommy

A zesty cream sauce highlighted with sundried tomatoes and sauteed chicken over shrimp and pasta.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In a large bowl combine chicken olive oil, Chardonnay, balsamic vinegar and rosemary (rosemary must be fresh, dried cannot be substituted). Cover, refrigerate and marinate for at least 1hr.
  • Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
  • Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
  • Heat skillet and add chicken with all ingredients from marinade. Cook over medium-high heat till thorouly cooked and browned on both sides. Slice into bite size pieces and add to cream sauce.
  • In a separate pot bring water to boil for the pasta and add pasta.
  • Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
  • Serve shrimp over sauce and pasta.
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RECIPE MADE WITH LOVE BY

@Alex MacKenzie
Contributor
@Alex MacKenzie
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"A zesty cream sauce highlighted with sundried tomatoes and sauteed chicken over shrimp and pasta."
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  1. SashasMommy
    Chicken Carbonara Farfalle With Shrimp Created by SashasMommy
    Reply
  2. SashasMommy
    This dish is absolutely fantastic! We don't eat shrimp, so I skipped that and added garlic to the cream sauce instead (about 1 tsp chopped garlic). I couldn't find pancetta at the grocery store, so I used diced prosciutto. I also subbed Riesling for Chardonnay since that's what I had on hand. The recipe didn't specify what to do with the green onions, so I used them as a garnish. My husband said it was the best carbonara he has ever had! Made for PAC Fall 2011.
    Reply
  3. SashasMommy
    This dish is absolutely fantastic! We don't eat shrimp, so I skipped that and added garlic to the cream sauce instead (about 1 tsp chopped garlic). I couldn't find pancetta at the grocery store, so I used diced prosciutto. I also subbed Riesling for Chardonnay since that's what I had on hand. The recipe didn't specify what to do with the green onions, so I used them as a garnish. My husband said it was the best carbonara he has ever had! Made for PAC Fall 2011.
    Reply
  4. Alex MacKenzie
    A zesty cream sauce highlighted with sundried tomatoes and sauteed chicken over shrimp and pasta.
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